In Vitro Antioxidant Activity of Chufa Tubers (Cyperus esculentus L.) Extracts in Liposome Peroxidation Systems | ||
| Journal of Sustainable Agricultural Sciences | ||
| Article 2, Volume 43, Issue 2, July 2017, Pages 69-76 PDF (543.47 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jsas.2017.3610 | ||
| Authors | ||
| M. Zommara1; K. Imaizumi2 | ||
| 1Department of Dairy Science, Faculty of Agriculture, Kafrelsheikh University, Kafr El-sheikh 33516, Egypt | ||
| 2Graduate School of Bioresource and Bioenvironmental Sciences, Department of Bioscience and Biotechnology, Kyushu University, Fukuoka, 6-10-1 Hakozaki, Higashi-ku 812-8581, Japan | ||
| Abstract | ||
| THE ANTIOXIDANT activity of hexane, ethanol or water extracts of chufa tubers (Cyperusesculentus L.) were investigated in vitro using liposome peroxidation systems. Incorporation of 1 mg/ml of chufa oil, water or ethanol extracts of the tubers to phosphatidylcholine (PtdCho) liposomes displayed different antioxidative activity. All fractions possessed antiperoxidation activity in ferrous ions dependent peroxidation stress and in free radical mediated peroxidation by the water soluble initiator 2,2'-azobis (2-aminopropane) dihydrochloride (AAPH), while the water extract possessed the strongest effect. However, in the lipid soluble free radicals initiator 2,2'-azobis (2,4-dimethylvaleronitrile) (AMVN) mediated peroxidation, the antioxidant activity was found only by the oil fraction. The antioxidant activity of chufa oil may be attributed to its fatty acid profile and vitamin E content. Chufa oil contains about 72% of monounsaturated fatty acids, mainly oleic acid and 18.6 mg/100g of vitamin E. The resistance of chufa water and ethanol extracts may be attributed in part to its isoflavones content (20.9µg/g). | ||
| Keywords | ||
| Chufa; olive oil; anhydrous milk fat; liposome; Antioxidant activity; lipoperoxidation; ferrous ions; AAPH; AMVN | ||
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